One response to “Recipe: Kale and White Bean Soup by Melissa McKinnon”

Tonight I used a whole bag of Trader Joe’s frozen kale instead of fresh. I also didn’t have a potato, so I peeled and chopped a large parsnip instead and it tasted great (also because I didn’t have the starch from the potato, I added 1/4 c. flour into the sautéed vegetable mix before adding the water/broth and beans). I used vegetable broth instead of chicken bouillon. Also, serve with shaved parmesan cheese for an extra nice flavor.